Embrace the inviting essence of comfort and rich flavors with the Cabotiá Pumpkin Soup, a culinary delight that exudes warmth and earthy aromas in every spoonful. Originating from Brazil and celebrated for its velvety texture and robust taste, this soup combines the sweet, nutty notes of Cabotiá pumpkin, also known as “Japanese pumpkin” or “Kabocha squash,” with a medley of aromatic spices and herbs. This recipe promises a harmonious blend of creamy pumpkin goodness, heightened by the gentle warmth of seasonings, offering a wholesome and nourishing experience that embodies the heart of rustic, soul-soothing cuisine.
Cabotiá pumpkin soup recipe
Cabotiá pumpkin soup, also known as "Sopa de Abóbora Cabotiá" in Portuguese, is a traditional Brazilian dish crafted from the Cabotiá pumpkin, which is a variety of winter squash often referred to as "Japanese pumpkin" or "Kabocha squash." This soup typically involves pureeing or blending the cooked Cabotiá pumpkin with a combination of savory ingredients such as onions, garlic, broth, and sometimes coconut milk or cream. It's often seasoned with spices like cinnamon, nutmeg, or other herbs, resulting in a velvety, slightly sweet, and comforting soup renowned for its rich flavor and creamy texture. The soup might vary in preparation across different regions or based on personal preferences, but it generally encapsulates the heartwarming essence of Brazilian cuisine.
Ingredients
- 1 Cabotiá pumpkin (Kabocha squash), approximately 2-3 pounds
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 cup coconut milk
- Salt and pepper to taste
- Optional: Spices like nutmeg, cinnamon, or paprika for seasoning
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the Cabotiá pumpkin in half, remove the seeds, and place the halves on a baking sheet, cut side down. Roast for about 40-50 minutes or until the pumpkin is tender and easily pierced with a fork.
- Once roasted, let the pumpkin cool, then scoop out the flesh and set it aside.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened.
- Add the cooked Cabotiá pumpkin flesh to the pot and pour in the broth. Bring to a simmer and cook for about 10-15 minutes to allow the flavors to meld.
- Using an immersion blender or transferring in batches to a regular blender, puree the soup until smooth.
- Return the soup to the pot, stir in the coconut milk, and heat through. Season with salt, pepper, and any additional spices to taste.
- Serve hot, garnished with fresh cilantro or parsley if desired.Feel free to adjust the consistency by adding more broth if needed or experiment with different spices to match your preferences.
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Notes
A crucial point to note when preparing Cabotiá Pumpkin Soup is the roasting of the pumpkin. Roasting the Cabotiá pumpkin not only enhances its natural sweetness but also significantly impacts the depth of flavor in the soup. Ensure the pumpkin is completely cooked through until it's soft and easily pierced with a fork after roasting. This step intensifies the soup's rich taste and contributes to its creamy texture, resulting in a more flavorful and satisfying culinary experience.
Nutrition
Serving: 70g
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